Servings: Serves: 4-6 (as a starter)

Nutritional Information:

Per 100g

Calories 35 Fat 1.6g Saturates 0.2g Carbohydrates 3.6g Sugars 3.3g Protein 0.8g Salt 0.42g


Ingredients

Method

1

Prick the tops of the tomatoes with a knife and place in a bowl of boiling water for a minute then drain. Remove the skins.

2

Core and deseed the tomatoes and roughly chop the flesh.

3

Finely dice the onion and mince the garlic.

4

Slice the fennel – reserving some of the tops for decoration.

5

Finely crush the coriander, fennel seeds, salt, black pepper and mixed herbs in a pestle and mortar.

6

Add the tomatoes, stock, tomato puree and the crushed spice mix and simmer for 15 mins.

7

Add, lemon juice and zest and the balsamic vinegar, stir through and simmer for another five minutes.

8

Remove the soup from the heat. Finely chop the basil and parsley, add to the soup and blend to a smooth consistency.

9

Serve chilled, topped with some fresh fennel fronds.

Reviews

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased